Fried Chicken Biscuits With Red Pepper Jelly
They might sound like a labor of love, but here’s the thing: all of the components can be made ahead of time, even the fried chicken. That’s right, you can fry it the day before your party and serve it cold or reheat it in the oven (the skin crisps right back up). The homemade biscuits can be rolled out, cut, and frozen for up to 3 weeks so all you have to do is pop them in the oven and bake the day of. They’re adorably bite-sized and super light and fluffy, a nice contrast to the fried filling.
Gallery
Credit:
Anna Wolf
Recipe Summary
Ingredients
Directions
Chef's Notes
For Fried Chicken:
- Split chicken breasts in half lengthwise into cutlets, then cut into 20 2-inch pieces. Place chicken in a large bowl and add onion, buttermilk, sugar, paprika, and 1 tablespoon salt; stir to combine. Cover and refrigerate for at least 30 minutes and up to 8 hours.
- Combine flour, pepper, and remaining 1 teaspoon salt in a shallow baking dish. Working with a few pieces at a time, remove chicken from buttermilk mixture and dredge in flour (do not shake off excess). Return chicken to buttermilk, turn to coat, and dip back in flour, turning to coat and pressing to help flour adhere (it should look shaggy). Transfer to a parchment-lined baking sheet.
- Heat 1 inch of oil in a large, heavy skillet over medium-high. Set a wire rack inside a rimmed baking sheet and place nearby. When oil is hot, add a few pieces of chicken, being sure not to overcrowd the pan, and fry, turning occasionally, until chicken is golden brown and cooked through, about 5 minutes. Transfer chicken to rack and repeat. Serve chicken warm, cold, or at room temperature on biscuits. Chicken can be reheated on a rack in a 350°F oven for 15 minutes.
Nutrition Facts
Per Serving:
414 calories; fat 16.1g; saturated fat 6.5g; cholesterol 82.3mg; carbohydrates 45g; fiber 1.6g; sugars 6g; protein 21.3g; sodium 1085mg.